This mild blend of ingredients is the perfect introduction for kids into the world of curry. The smooth coconut milk and tomatoes are infused with the gentle blend of spiced cumin and mild curried powder. I like to add the puy lentils as an extra little protein element and they remain firm enough to add additional texture to the bite.
Place the chopped potatoes in a saucepan and cover with fresh cold water. Bring to the boil and gently simmer for 3-5 minutes, until they are half cooked – you want them a bit underdone as they will finish cooking when mixed into the curry.
Place the uncooked Puy Lentils in a pan of cold water, and bring to the boil, then reduce to a simmer for 15 minutes, drain and put to one side once cooked.
While the lentils are cooking, using a large deep sided frying pan, or large saucepan, heat the oil and stir in the chopped onions allowing them to sauté for 5 minutes stirring often. Next add the garlic and grated fresh ginger, cumin powder and mild curry powder and allow to sauté for a further 5 minutes or until the onions are a nice golden brown colour.
Using a wooden spoon stir in the cauliflower florets, a tin of chopped tomatoes, the vegetable stock, tomato paste, coconut milk and agave syrup. Mix well and bring to a gentle simmer, cover and cook for 5 minutes.
Finally stir in the cooked Puy Lentils, the partly cooked potatoes and peas. Cover again and cook on a gentle simmer for a further 10 minutes or until all the vegetables are cooked through.
Serve with a squeeze of lemon and sprinkle of freshly chopped coriander or parsley
2 tablespoons olive oil (for vegan option) or clarified butter
380g potatoes (2 medium), peeled and chopped into bite size pieces
2 medium white onions, finely chopped
2 cloves garlic, crushed or finely chopped
1 tablespoon finally grated fresh ginger, approximately an inch and a half
1 teaspoon ground cumin
1 x 400g tin chopped tomatoes
1 tablespoon reduced salt vegetable bouillon powder or one vegetable stock cube mixed with 100g (½ cup) water
200ml (1 cup) coconut milk
140g (1 cup) frozen peas
250g (2 cups) cauliflower florets, cut into small florets (broccoli can be substituted)
140g (1 cup) cooked Puy Lentils (70g or 1/2 cup of uncooked lentils will make approx. 1 cup cooked)
1 teaspoon agave syrup or coconut sugar
1 tablespoon tomato paste
1/2 teaspoon of mild vegetable curry paste
